Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.

Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan.

Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make.

Wholemeal seeded bloomer made with a mix of white and whole wheat flour and plenty of seeds, using no-knead technique.

Sesame roasted broccoli with a hint of sweetness from maple syrup, soused in olive and sesame oil, ready in 20 minutes.

Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version.

Deconstructed beef Wellington is an easy take on the exquisite dish. No stress! No pastry! No searing! No foie gras! And it’s as impressive

Italian yoghurt cake, torta allo yogurt, measured out with the yoghurt pots.

Nigella’s black forest brownies, with sweet dried cherries soaked in kirsch, is the brownie recipe you didn’t know you were missing.

Prawn fried rice spiced with cinnamon and star anise; light, healthy and extremely satisfying. The secret is fridge cold rice.

Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette and a Greek pie.

Mushroom sauce, creamy and fragrant, with a few dried wild mushrooms that make all the difference. The sauce for pasta, steak or chicken.

Vegetarian Wellington, with mushroom and spinach layer around baked celeriac centre. Easy to make ahead, even easier to make it vegan.

Potato and cabbage gratin, herby with sage and dill, cheesy with gruyere or Cheddar.

The best chicken soup made from whole chicken carcass, with my Grandma’s unique ingredient.

Oven baked whole trimmed brill, with fresh basil, lime slices and miso paste.